June 12, 2012 Toshihisa Higa, correspondent of Ryukyu Shimpo
On Tonaki Island, glutinous millet which had seeds sown during Usui, the second term in the East Asian lunisolar calendar, is now ready for harvest, so local farmers are busy harvesting the crops during sunny spells in the rainy season.
According to the Tonaki Village Economic Affairs Division, there were no crops harvested last year because of damage from typhoons, but the farmers were able to plant ten hectares...
June 14, 2012 Ryukyu Shimpo
In early August, the U.S. fast food hamburger chain from Miami, BURGER KING (BK) will open its first Okinawan outlet in Makishi, Naha. It will be open every day from 7:00am to 11:00pm. The store will have 83 seats, including 14 seats in a smoking area. While it is...
June 10, 2012 Ryukyu Shimpo
Tofu production and distribution company Ikeda Shokuhin has been working to commercialize a new product of Okinawan tofu, also known as shima-dofu. They not only started selling smoked shima-dofu in April, but also tried to make scones and cookies...
June 6, 2012 Ryukyu Shimpo
Cyurabana, a company based in Okinawa City that plans and markets products made using Okinawan natural materials, has started selling raffiane tea made with no additives, using only the benifuki variety of Okinawan tea leaves, at a cafe in China’s Sichuan...
June 8, 2012 Sadaharu Shimabukuro of Ryukyu Shimpo
In order to attract foreign tourists from Islamic countries, collaborating with six hotels and restaurants in Okinawa, the Okinawa Tourist Service (OTS) drew up a project involving Ryukyuan dishes with Halal foods that Muslims are able to...
June 3, 2012 Maki Nagamine of Ryuyku Shimpo
Cultivation of estuary cod (mibai in the Okinawan dialect), a fish well known for its high-grade white flesh, has been steadily increasing. The production volume for fiscal 2010 exceeded 80 tons, the highest level to date, and the return...
May 27, 2012 Takumi Takimoto of Ryukyu Shimpo
Yonner Food, a cooking school in Naha, has set up a cooking experience course as a new type of tour in which participants buy the required ingredients at the Makishi Public Market in Naha and then make Ryukyuan cuisine at the cooking school. The...
May 22, 2012 Maki Nagamine of Ryukyu Shimpo
Exports of Okinawan pork are increasing. According to the Livestock Division of the Agriculture, Forestry and Fisheries Department of the Okinawa Prefectural Government (OPG), the annual amount of exports of Okinawan pork has increased threefold in...
May 8, 2012 Ryukyu Shimpo
On May 7, in anticipation of the use of land after the return of U.S. military bases, Nanyo-doken announced that they have started an experiment involving the biotechnological treatment of soil tainted by heavy oil at a storage site of the company in Urasoe. Applying...
May 8, 2012 Fumitaki Jahana of Ryukyu Shimpo
2011 to 2012 was a lean season for sugar cane in Okinawa. The shortage of raw materials led to a decrease in production of chunks of Okinawan brown sugar, which in turn pushed the selling price up. The problem of short supply came after the over...
May 11, 2012 Ryukyu Shimpo
On May 10, or Brown Sugar Day, the Okinawa Non-Centrifugal Sugar Countermeasure Conference held an event promoting the consumption and sale of chunks of Okinawan brown sugar in the plaza in front of Palette Kumoji. Organizations related to the event will run a campaign...
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